Name: Spicy fish stew
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1 tbsp olive oil -; 2 onions , thinly sliced -; 3 spring onions , chopped -; 3 garlic cloves , chopped -; 1 red chilli , seeded and thinly sliced -; few thyme sprigs -; 2 x 400g cans chopped tomatoes -; 400ml vegetable bouillon made with 2 tsp vegetable bouillon powder -; 2 green peppers , seeded and cut into pieces -; 160g brown basmati rice -; 400g can and 210g can red kidney beans , drained -; handful fresh coriander , chopped, plus a few sprigs extra -; handful flat-leaf parsley , chopped -; 550g pack frozen wild salmon , skinned and cut into large pieces -; 1 lime , zested -

Ingredients for - Spicy fish stew

1. 1 tbsp olive oil

2. 2 onions , thinly sliced

3. 3 spring onions , chopped

4. 3 garlic cloves , chopped

5. 1 red chilli , seeded and thinly sliced

6. few thyme sprigs

7. 2 x 400g cans chopped tomatoes

8. 400ml vegetable bouillon made with 2 tsp vegetable bouillon powder

9. 2 green peppers , seeded and cut into pieces

10. 160g brown basmati rice

11. 400g can and 210g can red kidney beans , drained

12. handful fresh coriander , chopped, plus a few sprigs extra

13. handful flat-leaf parsley , chopped

14. 550g pack frozen wild salmon , skinned and cut into large pieces

15. 1 lime , zested

How to cook deliciously - Spicy fish stew

1 . Stage

Heat the oil in a large non-stick pan and fry the onions for 8-10 mins until softened and golden. Add the spring onions, garlic, chilli and thyme. Cook, stirring, for 1 min. Pour in the tomatoes and bouillon, then stir in the peppers. Cover and leave to simmer for 15 mins.

2 . Stage

Meanwhile, cook the rice according to pack instructions. Stir in the beans with the coriander and parsley, then leave to cook gently for another 10 mins until the peppers are tender. Add the salmon and lime zest and cook for 4-5 mins until cooked through.

3 . Stage

Ladle into bowls and scatter with the coriander sprigs.